*  Exported from  MasterCook  *
 
                          CAPITAL PUNISHMENT CHILI
 
 Recipe By     : 
 Serving Size  : 20   Preparation Time :0:00
 Categories    : Chili
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    1       t            Oregano
    2       tb           Paprika
    2       tb           MSG
    9       tb           Chili powder, light
    4       tb           Cumin
    4       tb           Beef bouillon
                         - (instant, crushed)
   24       oz           Old Milwaukee beer
    2       c            Water
    4       lb           Extra lean chuck,
                         - chili grind
    2       lb           Extra lean pork, chili grind
    1       lb           Extra lean chuck,
                         -cut into 1/4 cubes
    2                    Large onions, finely chopped
   10                    Cloves garlic, fine chopped
      1/2   c            Wesson oil or kidney suet
    1       t            Mole (powdered),
                         -also called mole poblano
    1       tb           Sugar
    1       t            Coriander seed
                         -(from Chinese parsley,
                         - cilantro)
    1       t            Louisiana Red Hot Sauce
                         - (Durkee’s)
    8       oz           Tomato sauce
    1       tb           Masa Harina flour
                         Salt to taste
 
   In a large pot, add paprika, oregano, MSG, chili powder, cumin, beef
   bouillon, beer and 2 cups water.  Let simmer.
   
   In a separate skillet, brown meat in 1 lb. or 1 1/2 lb. batches with Wesson
   oil or suet.  Drain and add to simmering spices.  Continue until all meat
   is done.
   
   Saute chopped onion and garlic in 1 T. oil or suet.  Add to spices and meat
   mixture.  Add water as needed.  Simmer 2 hours.  Add mole, sugar, coriander
   seed, hot sauce and tomato sauce.  Simmer 45 min.
   
   Dissolve masa harina flour in warm water to form a paste.  Add to chili.
   Add salt to taste.  Simmer for 30 minutes.  Add additional Louisiana Hot
   Sauce for hotter taste.
   
   Bill Pfeiffer’s 1980 World Champ. Chili
   
   Reposted on the Cooking Echo by Bud Cloyd
  
 
 
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